Why Asian Chicken Salad?
Maybe it is the heat or the fact that I leave for Italy (the Land of Pasta) in less than a week but I am hooked on salads.
However, don’t get me wrong I am not the lettuce leaf type of girl. When I say salads I need them to be full of flavours, colours and textures. This salad ticks all boxes, and is a perfect light meal for those hot sunny summer days… or in my case when I know that hearty pastas and stews are not too far away.
4 organic chicken breasts skin off
1/4 – 1/2 Chinese cabbage, shredded
200g baby spinach leaves
1 ripe avocado, sliced
1 Spanish onion, sliced thinly
1 packet store bought crunchy noodles
200ml soy sauce
4 tablespoons sweet chilli sauce
1 stare anise
2 birds eye chillies, whole
2 garlic cloves, peeled
60ml soy sauce
1teaspoon sesame oil
2 teaspoons fish sauce
30 ml vegetable oil
30ml white vinegar
2 tablespoons sweet chilli sauce
Place all poaching ingredients in a large saucepan and bring to the boil. Add the chicken breasts whole and cover with water. Turn down the heat as low as possible and cover with a lid. Poach for two to three hours or until the chicken is soft.
Take out and discard the poaching liquid. Leave the chicken to cool.
Place the shredded cabbage, spinach, avocado and Spanish onion in a bowl and toss. Flake the chicken and place amongst the lettuces.
Meanwhile mix all the dressing ingredients together in a bowl and set aside.
To serve place salad in bowls, add the crunchy noodles (make sure to add these at the last minute as you don’t want them to go soggy) and pour over a little of the dressing.